Honey Lemon Shrimp Tacos
If you don't know she cooks, now you know.
Don't you just LOVE tacos?
Preparing them brings back wonderful childhood memories of when we used to blast Buena Vista Social Club in the kitchen and cook together. It's a simple recipe but there are quite a lot of elements to it, which makes it so much fun to cook together with family or friends. Honey Lemon Shrimp is definitely one of my taco-favourites.
Shrimps (raw, peeled)
Taco shells or tortillas
For the marinade, mix 1/3 cup olive oil in a bowl together with 2 cloves of minced (or pressed) garlic, two tablespoons of honey and the juice of one lime. Add little salt, pepper and chilli flakes to the mixture and add the shrimps. Set aside in the fridge for at least 30 minutes.
You may have your own preferred way of making guacamole, so basically mix any herbs or spices to your mashed avocado. For my recipe I only add minced jalapeno, cilantro and garlic.
A simple mix of tomatoes and finely sliced (red) onion.
Mix mayo and hot sauce together in a bowl, then scoop into a ziplock-bag and cut a tiny opening in one of the corners. You can make the same kind of "piping bag" for the the sour cream.
You can prepare the tacos however you want. For this recipe I warmed up some soft tortillas in the microwave and draped them over two ridges of the rack of my oven. (pre heated on 374°F).
They'll be crispy within 5 minutes!
Scoop the shrimps into a grill pan and grill until slightly charred. Add the remaining marinade right before you take the shrimps out of the pan and turn the heat up so it can caramelise. The garlic and honey will leave a sticky glaze on the shrimps. YAASS!
Now take your taco and add all of your components. Drizzle your sour cream and spicy mayo on top and finish off with some chopped cilantro.
Serve with Tabasco and fresh lime slices.